Preheat the oven to 350ºF. Coat an 8x11 baking dish with cooking spray.
Pour a little bit of the enchilada sauce in the bottom of the pan and spread it out. In a bowl, combine the two cheeses.
Place three tortillas inside a damp, folded paper towel and microwave on a plate for 30 seconds. While they’re still warm, grab about 2 tablespoons cheese, lay it in the middle of a tortilla, and roll from end to end. Place seam side down in the baking dish. Repeat with the remaining tortillas.
Pour the rest of the enchilada sauce over the top of the rolled tortillas, making sure every tortilla is completely coated in sauce. Sprinkle any remaining cheese on top.
Bake 20-25 minutes until hot and bubbly and the cheese is beginning to brown. Serve topped with fresh chopped cilantro alongside rice, refried beans, lettuce, tomato, avocado, and sour cream!